epicurious
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
👥 1 Servings⏱️ Prep & Cook: 15 min👤 Peter J. Kim📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
PRE-SIMMER Heat a medium saucepan over medium-high heat. Add 1 Tbsp. lard or extra-virgin olive oil and ⅓ cup (45 g) diced onion (about ⅙ large onion). Sauté the onion until it has caramelized, about ⏱️ 4 minutes. Add 1 medium garlic clove, very thinly sliced, and sauté for ⏱️ 15 seconds or until fragrant but not browned. Add ¾ cup (110 g) drained canned pinto or black beans, pinch of dried oregano, seasoning sachet from one 3–3½-oz. (85–100 g) packet instant ramen, and 1 cup (240 ml) water.
. lard or extra-virgin olive oil1 Tbsp(240 ml) water1 cupmedium garlic clove, very thinly sliced1Pinch of dried oregano
2
SIMMER Bring the soup to a simmer. Add the noodle cake and cook for ⏱️ 2 minutes or until your desired doneness.
3
FINISH Pour the ramen into a bowl. If you’re adding garnishes, top the ramen with chopped cilantro, thinly sliced radishes, cotija cheese, sliced jalapeño, and diced tomato. Serve immediately with lime wedges.
(240 ml) water1 cupCilantro, chopped, for garnish (optional)Radishes, thinly sliced, for garnish (optional)Cotija cheese, for garnish (optional)Jalapeño, sliced, for garnish (optional)Tomato, diced, for garnish (optional)Lime wedges, for garnish (optional)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...